In a sauce pan combine the pot de crème mix and heavy cream, bring to a boil with whisking constantly for 2 minutes. Pour into desired bowl, and chill until set.
Bloom gelatin in a bowl of cold water, set aside. In a sauce pan bring the coffee and sugar to a simmer, add the bloomed gelatin. Line a half sheet pan with plastic wrap, pour mixture into the pan and refrigerate to set.
In a sauce pan infuse the cinnamon sticks in the heavy cream for 20 minutes. Remove cinnamon sticks and re-weigh, adding additional cream as needed to obtain 26.7oz/ 750g. Bring back to boil adding the mix and stirring constantly. Pour into Silikomart Flexi Briochette (591001) and freeze.
With a knife cut Coffee Gelee into small cubes. Arrange Coffee Gelee around outer edge of the Chocolate Pot de Créme bowl. Unmold the Cinnamon Crème Brulee and spray with velvet spray, then place inside the bowl. Garnish with white chocolate Mikado and dark chocolate croquants.
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